Momofuku Milk Bar Corn Cookies

Ingredients

• 2 sticks unsalted butter, at room temperature 
• 1 ½ cups granulated sugar
• 1 large egg
• 1 ⅓ cups all-purpose flour
• ¼ cup corn flour
• ⅔ cup freeze-dried corn powder
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons kosher salt

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 2–3 minutes.
2. Scrape down the sides of the bowl, add the egg, and beat on medium-high for 7–8 minutes until light and fluffy.
3. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, about 1 minute. Scrape down the sides of the bowl as needed.
4. Using a 2 ¾-ounce ice cream scoop (or a ⅓-cup measure), portion the dough onto a parchment-lined baking sheet. Flatten the tops of the cookie dough domes slightly.
5. Wrap the baking sheet tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake the cookies at room temperature, as they will not bake properly.
6. Preheat the oven to 350°F.
7. Arrange the chilled dough at least 4 inches apart on parchment- or Silpat-lined baking sheets.
8. Bake for 18 minutes, until the cookies puff, crackle, and spread. They should be faintly browned on the edges but still bright yellow in the center. If needed, bake for an additional minute.
9. Let the cookies cool completely on the baking sheets before transferring them to a plate or an airtight container for storage.

Notes

Storage: At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Freeze-dried corn powder: The chefs at Milk Bar make freeze-dried corn powder by grinding freeze-dried corn. You can find freeze-dried corn at Whole Foods, Amazon.com, or JustTomatoes.com. Store leftover powder in an airtight container so it won’t absorb moisture.

Attribution: I don’t have a family cookie recipe—we’re more into pies, cakes, and cobblers—but I love Milk Bar’s corn cookies so much I ordered 100 for my wedding.

Recipe Credit: Christina Tosi

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